venison roast
(1 rating)
..
(1 rating)
prep time
25 Min
cook time
2 Hr 25 Min
Ingredients For venison roast
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1 venison roast (3 to 4 pounds)
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10 whole garlic cloves, peeled
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2 teaspoons dried rosemary, crushed
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1-1/2 teaspoons onion powder, divided
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• 1 teaspoon garlic powder
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1 teaspoon dried thyme
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7 medium carrots, quartered
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5 small onions, quartered
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1 tablespoon beef bouillon granules
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1 teaspoon browning sauce, optional
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2 tablespoons cornstarch
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3 tablespoons cold water
How To Make venison roast
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1Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours. • Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm. • Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 8 servings.
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